Potatoes are truly life, the perfect food. Not only are they highly nutritious there is also nothing more satiating to me than a potato, whatever kind. Stuffed potatoes are such a classic and pretty easy to put together, it doesn’t even matter what ingredients you have on hand, because potatoes go with pretty much everything.
So here is my vegan take on a stuffed potato, filled with arugula and mushrooms and drizzled with a sauce you won’t even believe is vegan.
- 2 large sweet potatoes
- 1 handful of chestnut mushrooms
- 1 handful of arugula
- 1/4 cup sprouts of your choice
- 2 tbsp sundried tomatoes
- 1/2 carrot
- 2 tbsp red onion
- 4 tbsp corn
- chia seeds & sesame for garnish
for the cheesy herb sauce:
- 2 tbsp almond butter
- 1/2 c water
- 1 clove garlic
- finely cut parsley
Start by baking the sweet potatoes on 200C for about 35-40 mins, until they become soft. Make sure to pierce them a few times with a fork before baking.
Next slice the mushrooms, cut the onion into little cubes, cut the sun dried tomatoes into small pieces and using a peeler cut the carrot into thin slices as well. Next sauté the onions together with the mushrooms and carrots in a small pan.
For the sauce add all the ingredients into a small sauce pan, stir until well combined and cook on low heat until the sauce thickens.
Once the potatoes are done, take them out of the oven and slice them open lengthwise. Carve out about half of the ‘flesh’ of the potatoes and put it in a small bowl and mix it together with the mushrooms, arugula, corn, onion and carrot. Place the mix back inside the potaoes, drizzle with cheese sauce and sprinkle the remaining ingredients on top.